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EP2011879A2 - Procédé de production d'éthanol - Google Patents

Procédé de production d'éthanol Download PDF

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Publication number
EP2011879A2
EP2011879A2 EP08164159A EP08164159A EP2011879A2 EP 2011879 A2 EP2011879 A2 EP 2011879A2 EP 08164159 A EP08164159 A EP 08164159A EP 08164159 A EP08164159 A EP 08164159A EP 2011879 A2 EP2011879 A2 EP 2011879A2
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EP
European Patent Office
Prior art keywords
ethanol
acetic acid
fermentation
acetate
ester
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Granted
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EP08164159A
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German (de)
English (en)
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EP2011879B1 (fr
EP2011879A3 (fr
Inventor
Dan W. Verser
Timothy J. Eggeman
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ZeaChem Inc
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ZeaChem Inc
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Priority claimed from EP07008768A external-priority patent/EP1813590A1/fr
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Publication of EP2011879A3 publication Critical patent/EP2011879A3/fr
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C29/00—Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring
    • C07C29/132—Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by reduction of an oxygen containing functional group
    • C07C29/136—Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by reduction of an oxygen containing functional group of >C=O containing groups, e.g. —COOH
    • C07C29/147—Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by reduction of an oxygen containing functional group of >C=O containing groups, e.g. —COOH of carboxylic acids or derivatives thereof
    • C07C29/149—Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by reduction of an oxygen containing functional group of >C=O containing groups, e.g. —COOH of carboxylic acids or derivatives thereof with hydrogen or hydrogen-containing gases
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C67/00—Preparation of carboxylic acid esters
    • C07C67/08—Preparation of carboxylic acid esters by reacting carboxylic acids or symmetrical anhydrides with the hydroxy or O-metal group of organic compounds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C12P7/14—Multiple stages of fermentation; Multiple types of microorganisms or re-use of microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/54—Acetic acid
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/56—Lactic acid
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P20/00—Technologies relating to chemical industry
    • Y02P20/10—Process efficiency

Definitions

  • This invention relates to a process for the conversion of carbohydrates from any of a number of sources into ethanol for fuel or chemical use.
  • the invention uses a combination of fermentation and chemical conversion to greatly increase the yield of ethanol from carbohydrates compared to the current art.
  • a high value coproduct may be produced for use in animal feed.
  • Ethanol is a major chemical used in human beverages and food, as an industrial chemical, and as a fuel or a component in fuels, such as reformulated gasoline to reduce emissions from automobiles.
  • This invention relates mainly to the production of ethanol for use as a chemical or fuel.
  • yeast have a limited ability to utilize sugars other than glucose. While glucose is the major sugar produced from the hydrolysis of the starch from grains, it is not the only sugar produced in carbohydrates generally.
  • a large research effort has gone into the potential conversion of biomass into ethanol.
  • Biomass in the form of wastes from agriculture such as corn stover, rice straw, manure, etc., and biomass crops such as switch grass or poplar trees, and even municipal wastes such as newspaper can all be converted into ethanol.
  • a major limitation of these processes is the complexity of the hydrolyzate that results from treatment of the biomass to produce the fermentation medium.
  • the hydrolyzate typically contains glucose, but also large amounts of other sugars such as xylose, which yeast cannot metabolize. This is another potential yield limitation on yeast based ethanol processes.
  • thermophiles usually produce both acetic acid and ethanol. However, it is believed that these organisms produce a limited yield of ethanol. It is generally assumed in the literature on ethanol fermentation that this yield limitation is fixed by the biochemical pathway called the Embden-Myerhof pathway by which ethanol is produced in all of the organisms so far proposed for production of ethanol, including the thermophiles.
  • acetic acid is a major food ingredient in the form of vinegar and a major industrial chemical.
  • Vinegar for food use is typically produced from potable ethanol by the action of Acetobacter sp . which oxidize ethanol to acetic acid using oxygen from the air.
  • acetic acid Major industrial uses for acetic acid are as a solvent, as an intermediate in the synthesis of other chemicals such as vinyl acetate and in the production of cellulose acetate.
  • Major new uses for acetic acid have been proposed such as the production of calcium magnesium acetate (CMA) for use as a road deicer in place of sodium chloride (NaCl).
  • CMA calcium magnesium acetate
  • NaCl sodium chloride
  • Acetic acid is typically produced at low concentrations of around 5% or less in water as a fermentation broth. Since acetic acid has a higher boiling point than water, all of the water, about 95% of the broth, must be distilled away from the acetic acid to recover the acid or other more complex processes must be used to recover the acetic acid.
  • acetogens a class of bacteria which utilize a unique biochemical pathway to produce acetic acid from sugars with 100% carbon yield.
  • acetogens a class of bacteria which utilize a unique biochemical pathway to produce acetic acid from sugars with 100% carbon yield.
  • glucose can be converted to three moles of acetic acid by Clostridium thermoaceticum .
  • These bacteria internally convert CO 2 into acetate.
  • These bacteria are called homofermentative microorganisms or homoacetogens. They do not convert any of the carbohydrate to CO 2 and only produce acetic acid. Examples of homoactogens are disclosed in Drake, H.L. (editor), Acetogenesis , Chapman & Hall, 1994, which is incorporated herein by reference in its entirety.
  • these homofermentative organisms typically convert a wide range of sugars into acetic acid, including glucose, xylose, fructose, lactose, and others. Thus they are particularly suited to the fermentation of complex hydrolyzates from biomass.
  • this line of research has not overcome the economic limitations ofthe acetic acid fermentation process to make it competitive with the natural gas based route.
  • carbohydrates are converted to ethanol with very high carbon yield by a combination of fermentation and chemical conversion, thus overcoming the major limitation of known processes for the conversion of carbohydrates to ethanol.
  • the present invention combines several chemical and biochemical steps into a new process with many advantages.
  • the basic process of this invention comprises three steps:
  • Another benefit of the current invention is the production of a higher value byproduct due to the conversion of the plant proteins into bacterial single cell protein.
  • the conversion of the plant protein into single cell bacterial protein increases the concentration of the protein, restructures the protein to have a more valuable composition for animal feed in terms of essential amino acids, for example, and potentially provides other benefits, for example, in milk production.
  • the conversion of the fiber fraction, and the cellulose and xylan fractions of the grain contributes to the overall yield of ethanol.
  • the yield factor alone is a major improvement and can be practiced on its own in conjunction with the corn wet milling process, without the production of single cell protein or the utilization of cellulose fiber.
  • a method to produce ethanol with a very high yield includes the steps of fermenting a medium which contains a carbohydrate source into acetate, acetic acid or mixtures thereof.
  • the acetate, acetic acid, or mixtures thereof are chemically converted to ethanol.
  • at least about 60%, more preferably at least about 80% and more preferably at least about 90% of the carbon in the carbohydrate source is converted to ethanol.
  • Essentially none of the carbon in the carbohydrate source is converted into carbon dioxide. However, if hydrogen is produced later in the process by steam reforming, carbon dioxide will be produced at that stage.
  • the fermentation medium comprises less than about 20% nitrogen and yields a biomass byproduct which is useful as an animal feed, with preferably at least about 10% by weight biomass product.
  • the carbohydrate source can include any appropriate source such as corn, wheat, biomass, wood, waste paper, manure, cheese whey, molasses, sugar beets or sugar cane. If an agricultural product such as corn is employed, the corn can be ground to produce corn and corn oil for recovery.
  • the carbohydrate source e.g., corn, can be enzymatically hydrolyzed prior to fermentation.
  • the fermentation is conducted using a homofermentative microorganism.
  • the fermentation can be a homoacetic fermentation using an acetogen such as a microorganism of the genus Clostridium, e.g., microorganisms of the species Clostridium thermoaceticum or Clostridium formicoaceticum .
  • an acetogen such as a microorganism of the genus Clostridium, e.g., microorganisms of the species Clostridium thermoaceticum or Clostridium formicoaceticum .
  • the fermentation includes converting the carbohydrate source into lactic acid, lactate or mixtures thereof by fermentation and subsequently converting the lactic acid, lactate or mixtures thereofinto acetic acid, acetate or mixtures thereof by fermentation.
  • the lactic acid fermentation can be a homolactic fermentation accomplished using a microorganism of the genus Lactobacillus .
  • the carbohydrate source can be converted into lactic acid, lactate, acetic acid, acetate or mixtures thereof in an initial fermentation using a bifido bacterium.
  • one mole ofglucose from the carbohydrate source is initially converted to about two moles lactate and the lactate is converted to about three moles acetate.
  • Acetic acid which is formed in connection with the fermentation can be in the form of acetate depending on the pH of the fermentation medium.
  • the acetate can be acidified to form acetic acid.
  • the acetate can be reacted with carbonic acid in and an amine to form calcium carbonate and an amine complex of the acetate.
  • the amine complex can be recovered and thermally decomposed to regenerate the amine and form acetic acid.
  • the calcium carbonate can be recovered for reuse.
  • the acetic acid can be esterified and hydrogenated to form an alcohol. Alternatively, the acetic acid may be directly hydrogenated to form ethanol.
  • the esterification is preferably accomplished by reactive distillation.
  • the acetate can be acidified with carbon dioxide to produce acetic acid and calcium carbonate and esterified to acetate ester for recovery.
  • the process takes place at low or nearly atmospheric pressure.
  • the calcium carbonate is recycled to a fermentation broth in order to maintain a desired pH.
  • the ester is a volatile ester.
  • volatile ester means that the ester is capable of recovery by distillation, and therefore the ester should be more volatile than the water from which it is recovered.
  • the alcohol employed in the esterification is preferably methanol, ethanol or mixtures thereof.
  • the ester is preferably recovered by distillation, such as by reactive distillation, and subsequently converted to ethanol.
  • the reactive distillation can be accomplished by acidifying, esterifying and recovering the ester in a reaction column.
  • a dilute solution of acetate salt in water mixed with ethanol is introduced near the top of a reaction section of the column.
  • Carbon dioxide gas is introduced near the bottom of the reaction section of the column.
  • the carbon dioxide reacts with acetate salt and ethanol in the reaction zone to form calcium carbonate and ethyl acetate.
  • Ethyl acetate can be concentrated, e.g., by vaporizing a mixture containing excess ethanol in water and an azeotrope comprising ethyl acetate, water and ethanol.
  • the azeotrope can be separated from the excess ethanol and water, e.g., by the addition of water, thereby causing a phase separation between an ethyl acetate-rich portion and a water and ethanol-rich portion.
  • the ethanol and water can be returned to the reaction zone and the calcium carbonate can be recycled to a fermentation broth to control pH.
  • ethanol is produced from a carbohydrate source, with essentially none of the carbon and the carbohydrate source converting to carbon dioxide.
  • ethanol is produced from a carbohydrate source wherein at least 60%, preferably 70%, more preferably 80% and more preferably 90% and more preferably 95% of the carbon in the carbohydrate source is converted to ethanol.
  • an ester is recovered from a dilute solution of a carboxylic acid salt.
  • the carboxylic acid salt is acidified with carbon dioxide to produce the corresponding carboxylic acid and calcium carbonate, and simultaneously esterified with an alcohol to form an ester.
  • the ester is recovered.
  • the ester is a volatile ester and the alcohol is methanol, ethanol or mixtures thereof.
  • the ester can be recovered by distillation, such as by reactive distillation.
  • the ester can be converted to ethanol.
  • the acidification, esterification and recovery can take place in a reaction column. Initially, a dilute solution of the carboxylic acid salt in water mixed with alcohol is introduced near the top of a reaction section of the column.
  • Carbon dioxide gas is introduced near the bottom of the reaction section of the column.
  • the carbon dioxide and carboxylic acid salt and alcohol react to form calcium carbonate and a volatile ester of the carboxylic acid salt.
  • the ester can be concentrated by vaporizing a mixture containing excess alcohol and water and an azeotrope made up of the ester, water and alcohol.
  • the azeotrope can be separated from the excess alcohol and water, e.g., by the addition of water, thereby causing a phase separation between an ester-rich portion and a water and alcohol-rich portion.
  • the excess alcohol and water can be returned to the reaction zone.
  • a carbohydrate source and natural gas are converted to an easily transportable liquid product.
  • the carbohydrate source is converted to acetic acid, acetate or mixtures thereof by fermentation.
  • the acetic acid, acetate or mixtures thereof is converted to ethyl acetate.
  • At least part of the ethyl acetate is converted to ethanol using hydrogen obtained from the natural gas source.
  • the ethanol and/or ethyl acetate which is produced is then transported to a location remote from where it is produced.
  • the carbohydrate source and natural gas source are located within a distance that makes it economically feasible to produce the transportable liquid product, and the remote location is a sufficient distance away that it is not economically feasible to transport the carbohydrate and natural gas to the remote location for processing.
  • the economically feasible distance is less than about five hundred miles and the uneconomical remote distance is greater than about a thousand miles.
  • the natural gas source and carbohydrate source can be located on a Caribbean island such as Trinidad and the remote location can be on the Gulf Coast, such as the Texas Gulf Coast.
  • the carbohydrate source and the natural gas source can be located in Australia and/or New Zealand and the remote location can be Asia, e.g., Japan, Taiwan, Korea or China.
  • At least 80% of the carbon in a carbohydrate source is converted into ethanol.
  • the method includes enzymatically hydrolyzing the carbohydrate source to sugars and amino acids.
  • a carbohydrate, sugars and amino acids (from the original source or another source) are converted into lactic acid, lactate or mixtures thereof by homolactic fermentation.
  • the lactic acid, lactate or mixtures thereof are converted into acetic acid, acetate or mixtures thereof by homoacetic fermentation.
  • the pH ofthe fermentation broths are maintained in a range from about pH 6 to about pH 8, using a base.
  • a biomass byproduct which is useful as an animal feed can be recovered from the fermentation.
  • the acetate is acidified with carbon dioxide to produce acetic acid and calcium carbonate and the acetic acid is simultaneously esterified with an alcohol to form a volatile ester.
  • the volatile ester can be recovered using reactive distillation.
  • Hydrogen can be produced by any number of methods, e.g., steam reforming of natural gas.
  • the acetate ester is hydrogenated to form ethanol.
  • FIG. 1 is a simplified block flow diagram for the process.
  • Corn 10 is ground 20 , the oil 30 is extracted, and the remaining material is then enzymatically converted 40 using enzymes 44 into fermentable sugars and amino acids.
  • Acetic acid and bacterial biomass 60 are produced by a two step fermentation 50 .
  • the first step uses a lactic acid bacteria such as Lactobacillus casei to convert the fermentable sugars into lactic acid.
  • the second fermentation step uses an anaerobic bacteria such as Clostridium formicoaceticum to convert the lactic acid and residual sugars from the first fermentation into acetic acid without any CO 2 byproduct.
  • This combination of fermentation steps results in a high yield of acetic acid with the coproduction of bacterial biomass 60 that can meet the US FDA requirements on direct-fed microbials.
  • the resulting acetic acid is converted into ethanol 70 using chemical synthesis steps (esterification+hydrogenation) 80 .
  • the bacterial biomass 60 from the fermentations is directly usable or can be processed into a high protein animal feed concentrate called Single Cell Protein (SCP) 60 .
  • SCP Single Cell Protein
  • the ethanol process of the present invention uses an enzymatic milling process which also makes the cellulose and hemicellulose fractions of corn available for fermentation.
  • the enzymatic milling process increases the amount of fermentable sugars derived from a given amount of corn by about 20% over traditional wet milling.
  • Another reason for the high yield of the ethanol process of the present invention is the amount and source of the CO 2 produced by the present process.
  • the ethanol process of the present invention only 0.5 moles of CO 2 are produced for every mole of ethanol.
  • traditional fermentation routes produce 1 mole of CO 2 for every mole of ethanol.
  • the ethanol process of the present invention uses less expensive methane rather than dextrose as the carbon source for carbon dioxide. Lower CO 2 production from less expensive feedstocks leads to better process economics.
  • corn As an illustrative example only, one can consider using corn as the raw material.
  • pretreatment steps are typically used in corn milling such as cleaning, germ removal for oil production, etc as is well know to those in the milling art.
  • enzymatic treatment is used to convert the corn into a media that is suitable for metabolism by the bacteria in the downstream fermentations, although acid hydrolysis has also been used.
  • the ground corn is mixed with water to form a slurry which is then heat sterilized.
  • a continuous sterilizer that heats the corn slurry to 120 - 140C and provides 1 to 5 minutes of residence time can be used.
  • the retention tubes are designed to provide turbulent flow (Re>4000) with minimal dead spots, so that good sterilization without excessive carmelization occurs.
  • Heat sterilization also begins the liquefaction process. During liquefaction the starch granules swell and the viscosity of the slurry rises dramatically. Heat stable a-amylase is used to limit the rise in viscosity by depolymerizing the starch molecules - a process called saccharification. a-amylase is an enzyme which hydrolyzes the 1,4 linkages in the starch molecule. It is classified as an endoenzyme since it randomly attacks bonds in the interior of the starch molecule. Sufficient reduction in viscosity is achieved with 10-15% hydrolysis of the starch in less than 10 minutes residence time at pH 5.5-7.0.
  • Glucoamylase is preferably used to complete the hydrolysis ofthe starch molecule.
  • Glucoamylase is an exoenzyme since it only attacks the ends ofthe starch molecule.
  • the enzyme hydrolyzes both 1,4 and 1,6 linkages, so nearly complete hydrolysis of the starch can be achieved.
  • Optimal conditions for glucoamylase are typically 58-62C, pH 4.4-5.0, and 24-48 hours of residence time. Longer residence times are typically not beneficial since the enzyme also catalyzes the formation of non-fermentable disaccharides - processes called reversion and retrogradation.
  • Hydrolysis of hemicellulose can be carried out in several ways. Much research is known on acid hydrolysis, but enzymatic hydrolysis is also well known. Complete enzymatic hydrolysis of hemicellulose requires a mixture of enzymes. The pendant arabinose and glucuronic acids are removed from the xylose backbone using a-L-arabinofuranosidase and a-glucuronidase. The xylose backbone is hydrolyzed using endo-b-1,4-xylanase and b-xylosidase.
  • Cellulose utilization is also of value.
  • cellulose is hydrolyzed by the synergistic action of three cellulase enzymes: endo-b-glucanase, exo-b-glucanase, and b-glucosidase.
  • endo-b-glucanase is an endoenzyme which randomly hydrolyzes the 1,4 linkages in the interior of the cellulose molecule.
  • Exo-b-glucanase removes cellobiose units (a disaccharide of b linked glucose) from the non-reducing end of the cellulose chain, b-glucosidase hydrolyzes a cellobiose unit into two glucose molecules. Working together, the three enzymes can convert cellulose into glucose monomer. It is also a feature of this invention that lactic acid bacteria as used in this invention utilize cellobiose directly which reduces feedback inhibition of the hydrolysis.
  • hemicellulose and cellulose enzymes have been the focus of much research work over the past 10-20 years. These enzymes are required for efficient conversion of woody biomass materials into fermentable sugars, which can then be used as fermentation feedstocks for ethanol and other fermentation products by traditional processes. Biomass materials such as grass, wood, paper, and crop residues are much less expensive than starch based materials such as corn starch.
  • SSF Simultaneous Saccharification and Fermentation
  • the fiber fraction comprising hemicellulose and cellulose
  • Protease enzymes are used to hydrolyze the corn proteins into smaller peptides and amino acids. These amino acids and peptides are a major nitrogen source for the fermentation bacteria. Hydrolysis of the proteins is required to speed nitrogen assimilation in the fermentation.
  • U.S. Patent No, 4,771,001 shows the use of protease enzymes to increase the utilization ofproteins by a lactic acid fermentation. This patent also illustrates the use of a different raw material, in this case cheese whey.
  • the protein used to supplement the fermentation can come from the corn as illustrated, or from other protein sources and can be mixed into the media. Any protein source that produces a suitable fermentation media for lactic acid or acetic acid fermentation and does not inhibit the fermentation may be used.
  • the current invention does not depend upon a specific carbohydrate or protein source, but any suitable source may be used.
  • the overall purpose of the fermentation part of the current invention is to convert the fermentable carbohydrates and amino acids into acetic acid and single cell bacterial protein.
  • a two step fermentation process is used. The first step uses a homofermentative lactic acid bacteria to convert the bulk of the fermentable sugars into lactic acid and single cell protein. The second step uses a homofermentative acetogenic bacteria to convert lactic acid and residual carbohydrates into acetic acid.
  • the lactic acid fermentation step uses a homofermentative lactic acid bacteria such as Lactobacillus casei to convert the fermentable sugars into lactic acid.
  • Lactic acid bacteria are gram-positive, non-spore forming, aerotolerant anaerobes. These bacterial are found in the mouths and intestinal tracts of most warm blooded animals including humans. None are pathogenic and many are approved by the US FDA as viable organisms for use in direct-fed microbials for animal feeds. Viable cultures are also present in many yogurts consumed by humans.
  • lactic acid is the sole metabolic product for homofermentative strains.
  • Glucose is metabolized to pyruvate using the regular Embden-Meyerhof glycolytic pathway. Pyruvate is convert to lactic acid in a single NAD coupled step.
  • Most lactic acid bacteria are mesophilic with optimal temperatures for growth between 35 to 45C.
  • Cell growth is pH sensitive with optimal pH around 6.0.
  • Product inhibition begins to affect the kinetics of cell growth and acid production at lactic acid levels above 4 wt%. Complete inhibition of growth occurs around 7 wt% while complete inhibition of acid production occurs around 10-12 wt%.
  • the feed to the fermentation is very dilute in carbohydrates with only about 5 wt% fermentable sugars.
  • a single stage continuous stirred tank reactor (CSTR) type fermentor is appropriate for this step.
  • any suitable bioreactor can be used, including batch, fed-batch, cell recycle and multi-step CSTR.
  • the low carbohydrate concentration in the feed will limit the effects of product inhibition on the cell growth and acid production kinetics, thus 90+% conversion of the dextrose with about 18-24 hour residence times is possible. Most homofermentative strains will readily metabolize a range of substrate sugars. It is advantageous to combine the lactic acid fermentation with the subsequent acetic acid fermentation in such a manner so as to utilize all of the sugars.
  • the current invention may be operated in a mode in which the fermentation is carbohydrate limited rather than nitrogen limited.
  • biomass production is maximized by keeping most of the fermentation in the growth associated state and ensuring that sufficient nitrogen is available for growth.
  • the fermented broth from the first fermentation step is clarified using a centrifuge.
  • the concentrate contains the lactic acid bacteria and is sent to single cell protein recovery.
  • the amount of single cell protein produced is related to the amount of nitrogen in the form of hydrolyzed proteins as amino acid and peptides that is supplied to the fermentation in the medium. This can range from a very small amount, but not zero, as lactic acid bacteria require some complex nitrogen sources, such as 1% up to about 15% overall yield of single cell protein based on the total nitrogen plus carbohydrate in the medium. It is a feature of the invention that the production of single cell protein can be controlled over a wide range.
  • the single cell protein can be processed by any suitable means, such as spray drying, to produce a salable product.
  • the single cell protein from the lactic acid fermentation has these features. It has a high protein concentration of about 70%, depending on the strain of organism and the specific conditions of the fermentation. It has a good amino acid profile. That is, it contains a high percentage of so called essential amino acids comprising, for example, lysine, methionine, isoleucine, tryptophan, and threonine. The combined percentage of these amino acids in lactic acid bacteria is about 10.5%, compared to corn protein which has about 1% of the total corn kernel.
  • the protein composition of corn depends on the fraction of the corn considered. Corn gluten meal, for example, has about 7.5%, but corn gluten feed has about 2.5% of essential amino acids. This enhanced amino acid composition is directly related to the value of the protein as an animal feed ingredient.
  • the current invention can produce single cell protein at high efficiency and with high value.
  • the centrate from the separation of the lactic acid bacteria from the fermentation broth of the first fermentation, is fed to a second fermentor where the lactate is converted into acetate using an acetogenic bacteria.
  • Lactate can be a preferred substrate for acetogenic bacteria in many of their natural environments.
  • the rate of fermentation and yield on lactate substrate can be very high, e.g., over 98% yield of acetate from lactate.
  • Incomplete removal of the lactic acid bacteria is typically acceptable since the acetic acid fermentation typically uses a thermophilic strain and the second fermentation is done at a higher temperature. Contamination of the acetic acid fermentation with a mesophilic lactic acid bacteria is typically not an issue since the lactic acid bacteria typically cannot grow at these higher temperatures. Also, near complete conversion of the glucose is expected in the first fermentor, so the lactic acid bacteria which do happen to bleed through the centrifuge into the second fermentor will not have a carbohydrate source.
  • the acetogenic bacteria have been known and studied since the 1930's. Drake, H.L. (editor), Acetogenesis , Chapman & Hall, 1994, gives a good overview of the field.
  • the acetogenic bacteria include members in the Clostridium, Acetobacterium, Peptostreptococcus and other lesser known species.
  • the habitats of these bacteria are: sewers, anaerobic digesters at municipal waste treatment plants, natural sediments, termite guts, rumens, and intestinal tracts of non-ruminants including humans. Pathogenicity is rare. All of these organism are strict anaerobes, which means that contact with oxygen is often fatal to the microorganism.
  • Clostridium are spore formers. Spores are resistant to many sterilization techniques and special procedures have been established for handling spore-forming bacteria. The Acetobacterium and Peptostreptococcus species are not spore formers.
  • FIG 3 is a simplified sketch ofthe metabolic pathways used by most acetogenic bacteria.
  • the organism metabolizes glucose to pyruvate using the normal Embden-Meyerhof glycolytic pathway. Lactic acid is also metabolized by first converting it back to pyruvate. From pyruvate, the organism makes acetic acid and carbon dioxide using the regular oxidation pathways.
  • the main distinguishing feature of acetogenic bacteria is that the CO 2 produced in this oxidation step is not released to the environment. Instead, the acetogenic bacteria have a metabolic pathway which will fix the CO 2 and make an additional mole of acetic acid.
  • the novel acetogenic pathway provides three functions for the organism:
  • Some acetogens will produce other organic acids such as formic, propionic, succinic, etc. in addition to acetic acid. These organisms are described as heterofermentative as opposed to the homofermentative organisms which only produce acetic acid.
  • the heterofermentative pathways represent a potential yield loss in the current invention, and proper strain selection and elucidation of the factors which cause the formation of these other organic acids will minimize the impact.
  • a one or two stage CSTR fermentor design is typically appropriate for the second fermentation step.
  • any suitable bioreactor can be used, including batch, fed-batch, cell recycle,and multi-step CSTR.
  • the acetic acid fermentation is nitrogen limited rather than carbohydrate limited. Yield of acetic acid from lactic acid can be greater than 85% of theoretical.
  • the broth from the second fermentation step is prepared for the second part of the current invention which is the chemical conversion.
  • the broth is clarified with a combination of a centrifuge and a microfilter.
  • the centrifuge removes the bulk of the biomass and reduces the size of the downstream microfilter by reducing its load.
  • the microfilter permeate is sent to a nanofiltration unit.
  • the microfilter acts as a prefilter for the nanofiltration unit.
  • the nanofiltration unit removes proteins, unconverted sugars, etc. which have molecular weights above about 300.
  • the nanofiltration unit removes the bulk of the impurities in the acetate broth and produces a water white permeate that can be sent to downstream processes.
  • the concentrates from the centrifuge, microfilter and nanofilter may be processed to recover values useful in the single cell protein or recycled to one of the fermentation steps. Alternatively, they may be disposed of in any acceptable manner such as composting or incineration.
  • a preferred embodiment of the current invention utilizes two fermentation steps and the production of single cell protein, this is not required in the most general case.
  • a suitable medium for the acetic acid fermentation alone may be provided.
  • single cell protein may not be produced, the increased yield form the carbohydrate source will still provide an important advantage for the current invention.
  • the key feature of the fermentation step is therefore the conversion of carbohydrate from any source into acetic acid.
  • the acetic acid or acetate produced in the fermentation is converted to an ester of acetic acid, preferably methyl or ethyl ester and more preferably ethyl ester. Any suitable process that will convert the acetic acid or acetate salt to the ester is acceptable as part of this invention.
  • any suitable base can be used to neutralize the fermentation.
  • the preferred neutralizing agent is Ca(OH) 2 , which can be supplied by CaO (lime) or calcium carbonate (CaCO 3 ) which can be recycled from later in the process.
  • Other neutralizing agents can be used, such as NaOH or NH 4 OH, as determined by the conditions required by the fermentation organism.
  • the acetate salt is inhibitory and the maximum concentration of acetate is usually limited to about 5% in the fermentation broth.
  • acetic acid salts there are two problems in the recovery of acetic acid salts from a solution such as a fermentation broth.
  • the acetate salt must usually be converted to the acid, and the acid must be removed from the dilute solution in water.
  • a number of methods have been proposed to acidify the acetic acid salt solution.
  • One method is the reaction of the acetate salt with a strong acid such as sulfuric acid to form acetic acid (HAc) and calcium sulfate (CaSO 4 ).
  • the CaSO 4 precipitates and is easily separated from the acetic acid solution.
  • this method requires the consumption of acid and base and produces a byproduct waste salt that may become an environmental burden.
  • Another method is bipolar electrodialysis that splits the salt into an acid and base (this does not work well with Ca salts, but one could substitute Na in this case).
  • Other routes to produce dilute acetic acid from the salt are well known.
  • Esterification is typically performed in the liquid phase.
  • the equilibrium constant for this reaction is 4.0 and is nearly independent of temperature.
  • Acid catalysts for the reaction include: strong Bronsted acids such as sulfuric acid and methane sulfonic acid, acidic ion exchange resins, zeolites, and a number of other materials, including carbonic acid formed by the dissolution of CO 2 in water.
  • the reaction rate is influenced by the type and concentration of catalyst, the reaction temperature, and the degree of departure from equilibrium.
  • a carboxylic acid salt may be reacted directly with an alcohol such as ethanol to produce the ester directly.
  • An intermediate step may be inserted to convert the Ca salt to an ammonia salt.
  • the dilute Ca(Ac) 2 is reacted with NH 3 and CO 2 to form NH 4 Ac and CaCO 3 which precipitates.
  • the ammonia salt of acetic acid may then be esterified directly as shown by U.S. Patent No. 2,565,487 , which is incorporated herein by reference in its entirety.
  • the preferred approach is to combine chemical and phase change operations into a new efficient process to directly produce a volatile ester of acetic acid and distill the ester away from the broth.
  • the three parts are:
  • U.S. Patent No. 5,599,976 which is incorporated herein by reference in its entirety, discloses the conversion of very dilute acetic acid to the ester in a continuous reactive distillation process.
  • Xu and Chaung Xu, Z,P, Chuang, K.T., "Kinetics of Acetic Acid Esterification over Ion Exchange Catalysts", Can. J. Chem. Eng., pp. 493-500,Vol. 74, 1996 ) show that reactive distillation to produce the ester of acetic acid from dilute solution is the preferred method to remove acetic acid from very dilute solutions, as are produced in the current invention.
  • the acetic acid flows in a counter current fashion to the esterifying ethanol in a distillation column.
  • ethyl acetate is more volatile than acetic acid so the ethyl acetate is distilled away from the liquid mixture and the esterification reaction is pushed to the right, thus enabling high conversions in a single vessel.
  • the process proposed here goes beyond these examples in that its combines simultaneous acidification with the reactive distillation esterification. All of the cited processes start with acetic acid (or lactic acid in the Chronopol case) and not a salt.
  • the net effect ofthe reactive distillation process is to remove the acetic acid from the dilute solution without vaporizing the water which forms the bulk of the stream.
  • CO 2 as the preferred acidifying agent with the precipitation of CaCO 3 allows the recycle of the neutralizing agent to the fermentation without the consumption of chemicals.
  • the CaCO 3 can be used directly in the fermentation or can be converted first to CaO by calcination.
  • the reactive distillation process 80a is shown in Figure 4 .
  • Reaction section The raw material, a dilute (5%) solution of calcium acetate 410 (Ca(Ac) 2 ) in water 414 is mixed with ethanol 418 and fed to the column 422 at the top of the reaction section 424. CO 2 420 is fed to the column 422 at the bottom of the reaction section 424 . The simultaneous reaction of CO 2 420 with Ca(Ac) 2 410 and ethanol 418 takes place in the reaction zone 424 in the center section of the column 422 with the formation of CaCO 3 428 and ethyl acetate (EtAc) 432 .
  • the most volatile component in the reaction mixture is the ethyl acetate/water/ethanol azeotrope 436 .
  • the azeotrope composition is 82.6% ethyl acetate, 9% water and 8.4% ethanol and has a normal boiling point of 70.2°C.
  • the azeotrope 436 is removed from the reaction mixture by vaporization along with some EtOH and water.
  • the bottom product from the reaction zone is a water and ethanol solution containing the suspended CaCO 3 flowing to the stripping section.
  • the azeotrope In the upper separation zone 450 the azeotrope is separated from the ethanol and water also vaporized from the reaction mixture.
  • the ethanol water mixture 454 is recycled to the reaction zone 424 and the overhead product is the azeotrope 436 .
  • the CO 2 is separated from the overhead condensate and recycled to the column with makeup CO 2 .
  • the azeotrope can be broken by the addition of water, which causes a phase separation, with the water and ethanol rich phase returned to the appropriate point in the reactive distillation column (not shown).
  • the stripping section 458 Since excess ethanol is used to favor the forward esterification reaction in the reaction section, the stripping section 458 returns the excess ethanol to the reaction zone. In the stripping section 458 , the ethanol is removed from the CaCO 3 - containing water stream which is discharged from the column 422 and separated by a simple liquid /solid separation 462 , such as centrifugation or filtration, into the solid base 466 for recycle and water 470 .
  • a simple liquid /solid separation 462 such as centrifugation or filtration
  • the net effect of the reactive distillation process is to recover the acetic acid from the dilute salt solution thereby producing a relatively concentrated product stream at the top and without vaporizing the water that forms the bulk of the stream.
  • the integration of the three sections reduces the energy requirement.
  • the simultaneous removal of the product ester shifts the esterification equilibrium and leads to higher conversion in a short time.
  • renewable resources One major benefit of using renewable resources is the reduction of CO 2 production with the replacement of fossil raw materials. There would be a benefit to the U. S. economy from the replacement ofimported petroleum with domestic renewable resources.
  • the use of agricultural commodities to produce chemicals and liquid fuels without subsidy has important benefits to the farm community in terms of product demand and stable markets and reduces the cost of U.S, government subsidies.
  • the third major step in the invention is the conversion of the ester of acetic acid into two alcohols by hydrogenation.
  • the hydrogenation of esters to produce alcohols is a well-known reaction.
  • hydrogenation can be performed in either the liquid phase or the gas phase. Any suitable hydrogenation process can be used. This reaction is also an equilibrium reaction. The reaction can be driven to the right by using high partial pressures of hydrogen. Typical reaction conditions are 150-250C and 500-3000 psi depending upon the desired conversion and selectivity.
  • the reaction can be catalyzed by any suitable hydrogenation catalysts, such as copper chromite, nickel, Raney nickel, ruthenium, and platinum. A copper chromite, nickel, or Raney nickel catalyst is preferred for the hydrogenation since these catalysts are not poisoned by water.
  • an alcohol such as ethanol is a good solvent.
  • the ethyl acetate feed is vaporized and fed to the hydrogenation reactor with an excess of hydrogen. After passing through the bed, the vapors are cooled and flashed into a low pressure knockout drum. The hydrogen rich vapor phase is recycled back to the reactor. The liquid phase is distilled to remove residual water and unreacted ethyl acetate. The water is not made by the hydrogenation chemistry; it's source is the liquid-liquid equilibrium level present in the upstream reflux drum of the reactive distillation column.
  • Another distillation column may be needed as a final polishing step, depending upon the nature and quantities of side products from the esterification and hydrogenation units.
  • the preferred ester is ethyl acetate, as it avoids the introduction of a second compound into the process which must be purified away from the product stream.
  • the water stripper collects water streams from the acidification, esterification, and hydrogenation units.
  • the water is steam stripped to recover solvent values, then the water is sent to final treatment and discharge or recycled to the fermentation section.
  • Any suitable hydrogen source can be used that produces hydrogen of sufficient purity for the hydrogenation reaction and that will not poison the catalyst.
  • Raw materials for hydrogen production include water from which hydrogen can be produced by electrolysis.
  • Many fossil and renewable organic feedstocks can also be used. If a fossil feedstock is used, such as methane from natural gas, some CO 2 will be produced along with the hydrogen. However, if a renewable feedstock is used then the CO 2 production will be neutral to the environment.
  • feedstocks which contain carbon and hydrogen at the molecular level can be used to produce hydrogen. Wood chips, sawdust, municipal wastes, recycled paper, wastes from the pulp and paper industry, solid agricultural wastes from animal and/or crop production are all examples of renewable feedstocks that can be used for hydrogen production, e.g., using gasification technology.
  • Another advantage of the current invention compared to prior art technology for ethanol production, is the heat balance in the process.
  • the current invention if hydrogen is made by steam reforming on site, excess heat is available at high temperature and in an integrated plant due to the hydrogenation reaction of the ester being a highly exothermic process. Therefore, the overall process is highly energy efficient.
  • none of the carbohydrate raw material is wasted as CO 2 with the attendant generation of heat, which must be wasted to cooling water.
  • Another advantage of the current invention is the ability to convert natural gas via hydrogen to a liquid product, e.g., ethanol, at very high yield.
  • a liquid product e.g., ethanol
  • This feature can be utilized in situations where any carbohydrate source is located close to a source of natural gas production or easy transportation by pipeline.
  • a plant using the process of the present invention could be located on the island of Trinidad, where natural gas and carbohydrate sources are available at economically attractive prices.
  • the plant can produce substantially pure ethanol for transport in liquid form to a remote location where it can be economically utilized, such as the Texas Gulf Coast.
  • the ethanol can be used as a fuel or a feedstock for further processing.
  • the ethanol can be converted to ethylene and sold through existing ethylene pipeline systems.
  • the ethanol can be recycled within the plant for production of ethyl acetate.
  • the plant can be used to produce a liquid product comprising substantially all ethyl acetate, substantially all ethanol or any combination of the two. Because the natural gas and carbohydrate source are located relatively close to each other, these feedstocks can be converted to a higher value liquid product which can be easily transported to a remote location in an economic manner.
  • the carbohydrate source and the natural gas source are located within five hundred miles of each other, more preferably within three hundred miles of each other and more preferably within two hundred miles of each other.
  • the remote location to which the transportable liquid product is located where economic transportation of the carbohydrate and natural gas is not viable, e.g., more than eight hundred miles, more preferably more than a thousand miles and more preferably more than fifteen hundred miles from the point of production. It will be appreciated that it is generally easier to transport the carbohydrate source to the source of the natural gas. It will also be appreciated that the specific distances that favor an economic advantage will vary depending on the price of the feedstocks, the price of the transportable liquid product and transportation costs.
  • transportation costs are influenced by a number of factors, including geographic barriers, such a mountain ranges, bodies of water, etc. and are not solely dependent on distances.
  • natural gas and carbohydrate sources can be found in Australia and/or New Zealand.
  • a plant located on these island nations could produce ethanol and/or ethyl acetate for transport to Asia, and in particular, Japan, Taiwan, Korea and China.

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